Baked Christmas Vegetable Dish
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
348
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 ozs Cabbage (mixed)
- 4 cooked potatoes (chopped)
- 4 Tbsps cream (48% fat)
- salt
- ¼ tsp grated Nutmeg
- freshly ground Black pepper
- ½ cup grated Cheddar cheese
- 4 Tbsps grated Parmesan
- 4 Tbsps breadcrumbs
Preparation
Kitchen utensils
1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Pot mit Deckel, 1 Non-stick pan, 1 Wooden spoon, 8 Toothpicks, 1 Bowl, 1 Slotted spatula, 1 Tablespoon, 1 Teaspoon, 1 Immersion blender, 1 Mixing bowl, 1 Paper towel, 1 Fork, 1 canning jar, 1 Storage container (ca. 1,5 l)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter 4 individual gratin dishes.
2.
Cut the Brussels sprouts in half and chop the cabbage.
3.
Mix with the cream, salt and pepper to taste and the nutmeg. Stir in the Cheddar cheese.
4.
Divide between the dishes and top with chopped potatoes.
5.
Sprinkle evenly with the grated Parmesan cheese and the breadcrumbs. Bake for about 20 minutes until the filling is bubbling and the potatoes are golden.
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